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Coconut Lime Shrimp Skewers

A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser.You can marinate the shrimp for anywhere from one hour to one day. You'll need at least 24 wooden skewers (6 in.).

Sunset
JUNE 2009

Yield: Serves 12

Marinate: 1 Hour

Prep & cook: 30 Minutes

Ingredients

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 tablespoon freshly grated lime zest

2 tablespoons fresh lime juice

1 can (14 oz.) coconut milk

2 pounds large shrimp (26 to 30 per lb.), peeled and deveined

1/4 teaspoon kosher salt

Fresh lime wedges for squeezing

1/2 cup toasted, sweetened shredded coconut

Preparation

1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.

2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.

3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.